Pork and Pasta Fiesta
Get ready to excite your taste buds with the bold and hearty flavors of Pork and Pasta Fiesta—a one-pan wonder that's perfect for weeknight dinners or casual gatherings! This savory recipe pairs tender, browned pork loin cubes with al dente penne pasta, all coated in a rich, herb-infused tomato sauce featuring vibrant red bell peppers, zucchini, and a touch of red pepper flakes for a hint of spice. With just a handful of pantry staples like crushed tomatoes, tomato paste, and chicken broth, this dish comes together in under an hour, making it as convenient as it is delicious. Topped with freshly grated parmesan and a sprinkle of parsley, this satisfying meal is a celebration of comforting, home-cooked goodness with a Mediterranean twist. Give your family mealtime a flavorful fiesta they’ll never forget!
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Recipe Information
Ingredients
- 500 grams pork loin
- 400 grams penne pasta
- 3 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 1 large, diced red bell pepper
- 1 medium, diced zucchini
- 400 grams crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 grams, grated parmesan cheese
- 2 tablespoons, chopped fresh parsley
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
While the pasta cooks, trim excess fat from the pork loin and cut it into bite-sized cubes.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the pork cubes and cook for 5-7 minutes, until browned on all sides. Remove the pork from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onion for 3-4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Add the diced red bell pepper and zucchini to the skillet. Cook for 5 minutes until the vegetables are slightly tender.
Stir in the crushed tomatoes, tomato paste, chicken broth, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Bring the mixture to a simmer.
Return the browned pork to the skillet and stir to combine. Reduce the heat to low and let the sauce simmer for 15-20 minutes, stirring occasionally, until the pork is tender and the sauce thickens.
Add the cooked penne pasta to the skillet and toss to coat the pasta with the sauce.
Remove from heat and sprinkle the grated parmesan cheese and chopped fresh parsley over the dish. Serve immediately and enjoy your Pork and Pasta Fiesta!
Nutrition Facts
Calories |
3548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.2 g | 175% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 440 mg | 146% | |
| Sodium | 5480 mg | 238% | |
| Total Carbohydrate | 364.4 g | 133% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 42.4 g | ||
| Protein | 215.9 g | 432% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 763 mg | 59% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 5428 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
